| Below is a list of articles with the most recent ones listed first. |
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Kapha Balancing Mung Bean Soup by Mayanka Srivastava |
Topic: Ayurvedic Food |
| Kapha Balancing Mung Bean Soup |
| Published: Wednesday 28 January, 2009 |
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Pitta Balancing Mung Bean Soup by Mayanka Srivastava |
Topic: Ayurvedic Food |
| Pitta Balancing Mung Bean Soup |
| Published: Wednesday 28 January, 2009 |
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Vata Balancing Mung Bean Soup by Mayanka Srivastava |
Topic: Ayurvedic Food |
| Vata Balancing Mung Bean Soup |
| Published: Wednesday 28 January, 2009 |
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Mung Beans by Mayanka Srivastava |
Topic: Ayurvedic Food |
| Mung (moong) beans are small, cylindrical beans with a bright green skin. In ayurvedic cooking, they are used whole or, more commonly, split and hulled. Split and hulled mung beans are small and yellow and called mung (moong) dhal in India. |
| Published: Wednesday 28 January, 2009 |
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White Daikon by Ankit Ranjan |
Topic: Ayurvedic Food |
| Daikon radish (Latin Raphanus sativus) is also known as Oriental radish, icicle radish or Chinese radish. The roots are fairly large--2-4\" in diameter and 8-20\" long. |
| Published: Wednesday 28 January, 2009 |
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Lauki Squash by Ankit Ranjan |
Topic: Ayurvedic Food |
| Lauki (Latin Lagenaria siceraria) belongs to the curcubitaceae family and is also known as bottle gourd. These gourds contain moderate amounts of Vitamins C and B complex and a few proteins. Their high water content makes them cooling and lubricating. |
| Published: Wednesday 28 January, 2009 |
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Lassi by Mayanka Srivastava |
Topic: Ayurvedic Food |
| Lassi (pronounced luh-see) is served as the beverage of choice with an ayurvedic lunch because of its ability to enhance digestion. |
| Published: Wednesday 28 January, 2009 |
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